Omega 3s A Key Nutrient for Good Heart Health Laurence Smith, CNC, B.A. 2-On Time Prize Drawing Winners. Omega 3s A Key Nutrient for Good Heart Health

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1 Omega 3s A Key Nutrient for Good Heart Health Download the PDF Handouts at nspwebinars.com 2-On Time Prize Drawing Winners Winners, please your mailing address and NSP account number to: nspwebinars@natr.com Omega 3s A Key Nutrient for Good Heart Health Laurence Smith, CNC, B.A 2

Understanding Fats Saturated fat Monounsaturated fat Polyunsaturated fat Trans fatty acids Partially hydrogenated Omega 3 fats Omega 6 fats Understanding Fats Omega 9 fats Short chain Medium chain

2 Understanding Fats Saturated fat Monounsaturated fat Polyunsaturated fat Trans fatty acids Partially hydrogenated Omega 3 fats Omega 6 fats Understanding Fats Omega 9 fats Short chain Medium chain Long chain fatty acids Basic Construction of Fat All fats are made of the same basic elements carbon, oxygen, and hydrogen. There can be from four to twenty eight carbons in the chain, so each type of fatty acid can be classified as short, medium, or long chained. 3

The carbon chain carries hydrogen atoms.

3 The carbon chain carries hydrogen atoms. Think of a gooseneck lamp Saturated fats In saturated fats, the carbons in the chain are completely "saturated" with all the hydrogen they can carry. Saturated fats form relatively straight chains that bunch closely together. Monounsaturated Fat Oleic Oil Olive & Sesame oils 4

4 Such as corn, soybean, and sunflower oils. Contain fewer hydrogen atoms from four to twelve fewer atoms. Polyunsaturated fats The fewer the hydrogen atoms, the more kinks in the chain. The more kinks, the more fluid the fat. Categorizing Fatty Acids Numbers and symbols represents the fatty acid. First number refers to the total number of carbons in the fatty acid chain. The second refers to the number of carbon double bonds. Last or omega number refers to the position of the first carbon double bond. 5

5 Alpha linolenic acid (18:3w3 or LNA or ALA) 18 carbons, three double bonds, Omega 3 Nature s Anti freeze Affected by the climate. Omega 3s help to keep cell membranes fluid & flexible. Fish do not produce omega 3s. phytoplankton 6

Trans fatty acids Such as margarine and shortening. Hydrogenation.

Destroys essential nutritional character.

EFA s Necessary for: Healthy cell function Regulators that control

6 Trans fatty acids Such as margarine and shortening. Hydrogenation. Hardens the oils longer shelf life. Destroys essential nutritional character. Block the use of normal essential fatty acids. EFA s Necessary for: Healthy cell function Regulators that control the body s well being. Our cells The cell is a tiny factory, taking in raw materials from the surrounding fluid and sending out various chemicals and waste. 7

Everything going into or coming out of the cell has to pass through the cell s outer surface its membrane. The membrane depends on essential fatty acids to remain fluid and flexible.

7 Everything going into or coming out of the cell has to pass through the cell s outer surface its membrane. The membrane depends on essential fatty acids to remain fluid and flexible. Without them, the membrane becomes stiff and unable to do its job. When Omega 3s are not available Cells attempt to compensate by incorporating saturated fats in cell membranes. The result is a stiff and ineffectual structure. Blake Graham, BSc, AACNEM July 7, 2009 Omega 6 vs. Omega 3 A ratio of roughly 1:1 or 2:1 is optimal. Ratio as high as 40:1. We can convert ALA into EPA and DHA, process is slow rate of conversion varies according to age, gender, and other factors. 8

News Ashley Steinbrinck on March 12, 2013 in Health News Essential Fatty Acid Deficiency By Ashley

8 Omega 6 up 1,000 fold Changing the composition of our brains and bodies. Ashley Steinbrinck on March 12, 2013 in Health News Ashley Steinbrinck on March 12, 2013 in Health News Ashley Steinbrinck on March 12, 2013 in Health News Essential Fatty Acid Deficiency By Ashley Steinbrinck on March 12, 2013 in Health News Essential Fatty Acid Deficiency By Ashley Steinbrinck on March 12, 2013 in Health News 9

9 Omega Oils and the Body's Regulators EFAs create a variety of chemicals, called eicosanoids, (eye KAH sahnoids) that regulate a wide variety of bodily processes. The Omega 3 and Omega 6 families each produce their own eicosanoids. Wellness Requires Eicosanoid Balance Good Eicosanoids Inhibit platelet aggregation Vasodilators Anti-inflammatory Control cellular proliferation Enhance immune function Bad Eicosanoids Promote platelet aggregation Vasoconstrictors Pro-inflammatory Increase cellular proliferation Suppress immune function The bulk of our illnesses today are not infectious problems but lifestyle and nutrition problems something we can, and must change. We can change it by doing for ourselves and our clients what any good mechanic would do for our car change the oil. 10

Fish Oil and Blood Flow A. TC=565, LDL=273 B.

Barry Sears, Omega Rx Zone Presentation.

reduce risk of heart attacks Omega-3 fatty

day of a fish oil concentrate reduced the risk

10 Fish Oil and Blood Flow A. TC=565, LDL=273 B. TC=546, LDL=298 Dr. Barry Sears, Omega Rx Zone Presentation. Dramatic evidence shows Omega 3 fatty acids reduce risk of heart attacks Omega-3 fatty acids reduce risk of heart attack 1000 mg a day of a fish oil concentrate reduced the risk of sudden death from heart-related causes by 45% April 9, 2002 issue of Circulation 11

Study 2 Women who consumed a minimum of five servings of fish per week over a 16-year period lowered their risk of coronary heart disease (CHD) by more than a third, and reduced their risk of fatal

11 Study 2 Women who consumed a minimum of five servings of fish per week over a 16-year period lowered their risk of coronary heart disease (CHD) by more than a third, and reduced their risk of fatal heart attack by half. April 10, 2002 issue of JAMA Study 3 Men without heart disease were 81% less likely to experience sudden death due to fatal arrhythmia (irregular heartbeat) when their blood levels of omega-3 fatty acids were high regardless of their age, smoking habits or amount of other types of fatty acids in their blood. NEJM, April 11, 2002, 346:

12 Omega 3s Reduce Mortality Risk In Heart Disease Patients Patients who ate fish and had high serum levels of (EPA), and (DHA) reduced their risk of all-cause mortality in direct relation to the amounts consumed. Patients who consumed the most n-3 had a 55% lower risk of death from heart attack, and stroke, and a 51% lower risk of death from coronary artery disease. American Journal of Clinical Nutrition (July 2003). Who Do You Know That Needs This Information? Care Enough to Share Q & A Brian Wall Host 13

Omega 3s A Key Nutrient for Good Heart Health

4-On Time Prize Drawing Winners Winners, please email your mailing address and NSP account number to: nspwebinars@natr.com Omega 3s A Key Nutrient for Good Heart Health Laurence Smith, CNC, B.A 3 Understanding